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Recipe Name: Coquille Saint Jacques Difficulty: Easy
Source: Nuna Serving Size: 6
Ethnicity: French Comments:
Base: Seafood rich and delicious 
Course: Appetizer
Preparation Time: 30-60 Minutes

1 Pound(s) Sea scallops
1/3 Cup(s) sherry
1/4 Cup(s) water
1/4 Teaspoon(s) thyme
1/2 Teaspoon(s) parsley
1 Pinch(s) salt
1/4 Pound(s) mushrooms, chopped
2 Each(s) scallions, chopped
3 Tablespoon(s) flour
1 Pinch(s) pepper
1 Each(s) egg yolk, beaten
1/2 Cup(s) heavy cream
1 Teaspoon(s) lemon juice
4 Tablespoon(s) butter
1 Each(s) bay leaf
1/2 Cup(s) bread crumbs
Wash and remove muscle from scallops. Cut in pieces. Simmer 5 minutes in sherry, water, parsley, thyme, bay leaf and salt. Drain, saving liquid.

Chop mushrooms and green onions and fry lightly in 3 tablespoons butter. Add flour, pepper, and wine liquid. Cook until thick. Add egg yolk, cream and lemon juice. Season to taste. Add scallops and fill 6 scallop shells. Dot with remaining butter and bread crumbs and broil to brown or put in oven until hot.

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